Gaziantep Bostana Salad

This traditional finely chopped salad is packed with hydrating fresh vegetables and antioxidant-rich herbs, making it a naturally light and nutritious meze.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 4 medium ripe tomatoes, finely diced (500 g) · 90 kcal in the whole recipe
• 2 medium cucumbers, finely diced (250 g) · 40 kcal in the whole recipe
• 2 green peppers, finely chopped (100 g) · 20 kcal in the whole recipe
• 5 green onions, finely chopped (60 g) · 19 kcal in the whole recipe
• 1/2 bunch fresh mint, finely chopped (20 g) · 9 kcal in the whole recipe
• 1/2 bunch parsley, finely chopped (20 g) · 7 kcal in the whole recipe
• 1 tbsp olive oil (13 g) · 115 kcal in the whole recipe
• 1.5 tbsp pomegranate molasses (20 g) · 59 kcal in the whole recipe
• 1 tbsp fresh lemon juice (15 g) · 3 kcal in the whole recipe
• 1 tbsp sumac and 1/2 tsp salt

Method

1. Finely dice the tomatoes, cucumbers, green peppers, green onions, fresh mint, and parsley as small as possible.

   

2. Transfer all the chopped vegetables and fresh herbs into a deep salad bowl.

   

3. Whisk together the olive oil, pomegranate molasses, lemon juice, sumac, and salt in a small bowl.

   

4. Pour the dressing over the salad, mix well, and serve cold.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.